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A Level Food Technology > FOOD SAFETY AND HYGIENE > Flashcards

FOOD SAFETY AND HYGIENE Flashcards

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Gourmet Food flashcards
1
Q

Where staphylococcus aureus is found

A

Meat/ meat products

Poultry

Salads

Cream pastry

Dairy

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2
Q

Symptoms of staphylococcus aureus

A

Vomiting

Abdominal pain

Diarrhoea

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3
Q

How staphylococcus aureus is destroyed

A

Boiling for 30 minutes

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4
Q

Where E-coli is found

A

Sewage

Soft cheese

Minced beef

Chicken

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5
Q

Symptoms of E-coli

A

Vomiting

Abdominal pain

Diarrhoea

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6
Q

How e-coil is destroyed

A

Heating about 55 degrees

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7
Q

Where salmonella is found

A

Raw meat

Poultry

Eggs

Milk

Dairy

Cream

Fish

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8
Q

Symptoms of salmonella

A

Fever

Headache

Vomiting

Abdominal pain

Diarrhoea

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9
Q

How is salmonella destroyed

A

Heat

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10
Q

Where is listeria found

A

Pasteurised milk

Cheese

Ice cream

Raw veg/ meat/ milk/ fish

Cooked poultry

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11
Q

Symptoms of listeria

A

Flu

Nausea

Vomiting

Diarrhoea

Miscarriage/ still birth

Meningitis

Septicaemia

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12
Q

How is listeria

A

Killed about 91 degrees

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13
Q

Where is campylobacter is found in

A

Meat

Poultry

Raw milk

Untreated water

Chickens

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14
Q

Symptoms of campylobacter

A

Diarrhoea

Flu

Headache

Fever

Abdominal pain

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15
Q

How is campylobacter destroyed

A

Killed above 60 degrees

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16
Q

Where is bacillus cereus found

A

Rice

Cereal

Starchy food

17
Q

Symptoms of bacillus cereus

A

Abdominal pain

Vomiting

Nausea

18
Q

How is bacillus cereus destroyed

A

Heating above 126 degrees for 90 minutes

19
Q

Where is clostridium botulinum found

A

Foods not heated before eating

Low acid food

Under sterilised foods

20
Q

Symptoms of clostridium botulinum

A

Difficulties talking/ breathing/ swallowing

Double vision

Headaches

Nausea

Vomiting

Paralysis
|
- > can lead to death

21
Q

How is clostridium botulinum destroyed

A

Boiling for 4 hours

22
Q

Where is clostridium perfringens found

A

Meat/ meat products

Gravy

23
Q

Symptoms of clostridium perfringens

A

Abdominal pain

Diarrhoea

24
Q

How is clostridium perfringens destroyed

A

Steaming/ stewing for 4 hours

25
Q

Factors affecting bacteria growth

A

Moisture - bacteria needs moisture to reproduce (gravy)

Time - when bacteria is reproduce they divide and multiply - binary fission

Food - bacteria needs nutrients to grow and found in high risk foods

Warmth - mostly likely reproduce between 5 and 63 degrees

pH - bacteria foods neutral foods and able to grow rapidly in pH 7

Oxygen - aerobic bacteria needs oxygen for energy to grow

26
Q

Examples of high risk foods

A

Foods high in moisture/ protein

Shell fish/ fish 
Meat
Poultry 
Eggs 
Cheese 
Milk 
Cream
Cooked rice
27
Q

Examples of medium risk foods

A

Pre packages cakes
Bread
Fruit/veg

28
Q

Examples of low risk foods

A

Unlikely to cause food poisoning

Flour 
Sugar 
Dry biscuits 
Canned foods
Crisps
29
Q

Personal hygiene in working environment

A

Tie long hair back - prevent hair falling in food (physical contamination)

Wash hands - prevents contamination from raw meat to other foods and work surfaces

Remove jewellery - rings can trap bacteria

Wear apron - clothes carry bacteria

Cover cuts with blue plasters - cuts contain bacteria and blue because can easily been seen

Sickness - transfer to food and spread to other people

Clean serving equipment

30
Q

Storing of food - FRIDGE

A

Less risk of food poisoning (bacteria growth slows)
Fresh foods stored

Store in correct place ( raw meat bottom)

fridge below 5 degrees

avoid hot food in fridge

remove food past use by date

avoid opening a lot to prevent warm air entering

31
Q

Storing of food - FREEZING

A

Shelf life extended (bacteria dormant)

Water content becomes solid to prevent multiplying of bacteria

Structure can be damaged when thawed - colour/ texture/ flavour/ nutritional value

32
Q

Storing of food - DRY

A

Out of sunlight

Dry/ ventilated area

Stock rotation

Temperatures between 10 and 21 degrees

33
Q

Different types of contamination

A

Physical - any item which may fall into food (hair/ nails/ plasters/ metal/ bugs/ glass)

Chemical - cleaning materials (pesticides/ perfumes/ machine oil)

Biological - bacteria/ yeasts/ moulds - pathogenic bacteria

A Level Food Technology (16 decks)

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